The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1887-12-10
CHEESE CONSUMPTION.
How 1t Might Be Greatly Increased
Ind lN1....,

increased
City and Country.
Farmers and dairymen are constantly
complaining because the market for
their products is so poor and prices so
low. During the past few years many
manufacturers Of cheese have become
discouraged and have converted their
establishments into creameries. If they
make cheese at all they are of inferior
sorts. The curd is produced from
SKINNED or separated milk, to which
lard, oleomargarine. neutral. or cotton
seed oil, is added to take the place Of
the cream that was removed. Extract Of
annotto is used to counterfeit the color
Of rich cream. These cheese look well,
and are, without doubt, wholesome
articles of food but grains. meats, FISH
and fruits Of all kinds are so plenty and
cheap in this country that few persons
use cheese as food or value it for its
nutritive worth alone. They class
cheese among the appetizers or condi-
ments. They use it with biscuit aud
pastry as they do pickles, jelly, sauce.
and cress with their meat and fish.
Cheese is to apple and mince pie what
sauce is to pudding, dressing to roast
turkey, horsc-radish to bacon, tomato
catchup to boiled mutton. and mustard
to roast pork. 1t is an accompaniment
or relish. 1t is eaten on account of its
agreeable flavor, and not because it 10
valuable as food.
The circumstance that cheese Is de-
sired by most persons ~ . condiment
and not as an article Of true food APP
pears to be practically ignored by most
manufacturers. They study to please
the eye and not the taste. Most of the
cheese made in this country since fac
tories were established are Of very large
size-quite too large to be bought and
used by private families. In color.
texture and size they resemble the En-
glish cheddar cheese, and are often
their equals in flavor and richness But
the best of them do not satisfy the de-
sires Of very many of the consumers OF
cheese. Persons raised ON the CONT
nent of Europe wish other varieties OF
cheese. So do many whose appetite
for cheese has been educated abroad.
This is evident from the fact that during
last year $500, 1872 pounds Of cheese.
valued at 1914, 261, were imported into
this country. People become tired of
standard cheese as they do of standard
works of literature, and want a change
if it is to some thing that is no better.
City people BECOME tired Of eating
bakers bread, which is eaten with great
relish by country people. for the reason
that they seldom obtain it. If house,
keeper lays in large stock of ordinary
cheese the chances are that those who
sit at the board will become tired of it
before it is half consumed.
1t is believed that the consumption of
cheese has declined in this country
since the domestic cheese-press has
taken its place with the hand-loom and
spinning-wheel. If more cheese is eat
en- in large towns less is consumed in
the country. As rule farmers eat the
kinds of food they can produce on their
places. When nearly every farmer
made cheese it was on his table every
day in the year. Now cheese appears
on the tables of most farmers only as a
luxury on important occasions. It is
not made at home, and it is regarded
as too expensive to buy. Most of the
cheeseo now made are entirely too
large for the use Of ordinary families
So much surface is exposed when one
is cut that it becomes very dry before
another slice is taken off. Cheese
bought of retail grocers is expensive
The difference between the wholesale
and retail price of cheese is. greater
than on almost any other article of
food bought and sold. The sale of
cheese could be greatly increased in
The country by making them of smaller
size and by selling them direct from
factories. The consumption of cheese
in large towns could be increased II q
greater variety was furnished, and the
kinds made in foreign countries pro-
duced here. = Chicago Times.